Ever have one of those weeks when cooking is just not in the cards? Not because you don’t have the time, though that might be partly the reason, but mostly just because you don’t feel like it. That’s how I felt last week, the entire week.
So this week, I’m veganizing the two recipes I’d intended on veganizing last week.
Today’s recipe is Anne Burrell’s Swiss Chard and Ricotta Crostata from Secrets of a Restaurant Chef. Anne Burrell is unapologetic about her food, and she’s spunky…just look at her hair! Admittedly, I wasn’t sure in the beginning of watching her show if I liked Anne or not, but now I totally do! But, like just about all the Food Network personalities, she’s all about the animal products which means her recipes require a little tweaking to make them vegan and animal friendly.
This recipe wasn’t particularly hard to make. With the help of my food processor, making a nice ball of dough for the crust was a cinch. Her crust called for butter, mascarpone, Parmesan, and eggs. I used Earth Balance for the butter, this vegan mayonnaise recipe from Eat to the Beet for the mascarpone, nutritional yeast for the Parmesan, and flax eggs for the hens' eggs. I’d say those substitutions vastly improve the nutrition in this recipe.
While the dough chilled in the fridge, I got to work making the filling. It called for ricotta, eggs, and Parm. Once again, for the eggs I used flax and for the Parmesan I used nooch. For the ricotta, I used a recipe closely based off the Spork Sisters' tofu ricotta from this video. I used coconut oil instead of canola or safflower.
Oh, and it might be important to know that I didn’t use any chard….because I’m not so much a fan. No, I think it tastes like dirt. So I used kale instead, but I think any green would be really lovely in this recipe. Whatever floats your boat, really. I think Anne even said that in the episode that she made this. Maybe I’m making that up?
So how did it come out? Delicious! Decadent. Flakey. Kind of cheesy. It reminds me something that you’d serve at a baby shower or a bridal shower. It’s quiche-y, at least how I imagine quiche since I was little the last time I tried it, and it's kind of a girly meal. And the crust came out nicely, despite all the changes I made to it. It just goes to show you that animal products really don’t have any magical property that make them superior to plants…though we already knew that. It seems to come down to fat and moisture…and flavor if we’re talking about nutritional yeast. And we should always be talking about nutritional yeast.
So there you have it. Another veganized recipe success.